LEMON CORNBREAD COOKIES
A warm tray of Lemon Cornbread Cookies on a cool day eases the transition from summer to fall. Salt and lemon zest complement the natural sweetness of corn and almonds. The dense chewy texture pleases. No gluten, eggs or butter. A snap to prepare. For a fluffier cookie, use finely ground corn flour and almond flour. Bake them today and leave me your comments below.
Thank you to Ashley from Edible Perspective for this expertly written recipe. I've adapted it slightly. Check out her post.
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- Makes approximately 24 cookies
- 1 tablespoon ground flax meal
- 2 tablespoons warm water
- 1/4 cup natural creamy or crunchy almond butter—stirred wel
- 3 tablespoons unrefined coconut oil, very soft but not fully melted
- 3 1/2 tablespoon agave syrup
- 1 teaspoon pure vanilla extract
- Zest of 1 or 2 lemons
- 2/3 cup (2.86 ounces/81.3 grams) corn meal or corn flour
- 2/3 cup (2.66 ounces) blanched almond meal or almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- muscovado sugar for dusting (optional)
MISE EN PLACE THE COOKIE DOUGH
- Preheat your oven to 350ºF.
- Line two baking sheet with parchment.
- n a large mixing bowl whisk together the flax and water for about 15 seconds. Set aside for 5-10 minutes until gelatinous.
- Zest the lemon(s). See How to Zest Citrus for the details.
- In a smaller bowl, measure the almond butter, coconut oil, agave, lemon zest and vanilla. Whisk thoroughly.
- Combine corn flour, almond flour, baking powder and salt. Set aside.
COMPLETING THE COOKIE DOUGH
- Add the almond butter mixture to the softened ground flax seed and stir well.
- Add the dry ingredients to the wet and mix with a large spoon or spatuala until the ingredients are combined and starting to form dough.
- Pour onto a clean counter and knead to incorporate so that you have a smooth and soft ball of dough.
NOTE ON THE CONSISTENCY OF THE COOKIE DOUGH
- The dough will be soft and will feel oily, but should be able to hold their shape when rolled into small balls. If the dough is too wet add 1 tablespoon each of corn flour and almond flour and knead again. You can also refrigerate the dough for 20-30 minutes if you feel it’s necessary.
FORMING THE COOKIES
- Roll the dough into about 1-inch sized balls and place on a large baking sheet 1.5 - 2 inches apart. Alternately weigh each piece to .50 ounces/15 grams.
- With a flat-bottomed glass, press each cookies to 1/4-inch thickness.
- Repeat with all cookies then dust with Muscovado sugar, if you wish.
BAKE THE COOKIES
- Bake for 8-12 minutes until toasty brown along the edges.
- Allow to cool for 15-20 minutes then remove with a metal spatula and place on a cooling rack.
- Let the cookies cool completely. The flavour matures overnight.
- Store in an airtight container at room temperature for about 4-5 days.